While Raffles’ Long Bar lays claim to Singapore’s most legendary libation–the Singapore Sling– Singapore has vastly updated its cocktail game since the tropical gin drink’s inception about a century ago. Today, Singapore is home to a handful of the world’s best bars, from OG establishments like Manhattan and 28 HongKong Street to some fresh and exciting imports. Below, the city’s best new bars.
New York’s beloved Employees Only, number seven on Drinks International’s World’s 50 Best Bars list, opened last summer in Chinatown. Marked by a neon sign blazing the word Psychic, EO Singapore indeed resembles the Big Apple original, albeit with less patina. EO has quickly earned an expat following for its perfectly executed cocktails: a mix of New York favorites alongside new additions like the Geoff Belle, consisting of white whiskey, pureéd red bell pepper, Lillet Blanc, yellow Chartreuse and lemon.
Down the block, across the street from Employees Only and up a narrow stairway sits a curious new addition to the Singapore drinking scene. Here, Vijay Mudaliar, who trained with Ryan Chetiyawardana (White Lyan, Dandelyan) in London, plays mad scientist, transforming native foraged ingredients into curious libations aimed at adventurous imbibers. The appropriately named Antz cocktail especially fits that bill: It’s a blend of tapioca, soursop, coconut yogurt and aged Thai rum, all topped with a frozen basil leaf and a few scraggly black ants. If bugs aren’t your thing, try the Invisible Man, with Indian whisky, banana peel, ghee, vanilla tobacco, mulled stout and ginger.
Chalong- Meaning 'Celebration' in Thai. This Rhum captures the essence of Chalong Bay itself, which celebrates the authentic traditions of rum making. The passionate producers work closely with the local farmers, using only Thai sugarcanes for its juices to produce the fresh aromas and spicy notes on palates; Chalong Bay rum has a long and silky finish. Here at Native, Chalong Bay is used in ANTZ and is complimented by our own aged sugarcane juice in the cocktail.
The Warehouse Hotel in Robertson Quay debuted in January in an 1895 building overlooking the Singapore River; its restaurant, Po, is helmed by pioneering Singaporean chef Willin Low. Drinks are served here, as well as in the lobby lounge, and take influences from the property’s long history. Try the Kaya Lumpur, which incorporates its namesake, kaya jam, along with pineapple rum, basil, citrus and soda water.
Tipple temptations you can indulge in at Po. Featuring the iconic Singapore Sazerac with pandan bitters & raisin bourbon, and the Kopi Cat, a caffeinated treat with salted caramel vodka. � : @ivancurilla . . . . . . . #porestaurant #ngohhiang #lobeholdgroup #poposays #sgeats #sgfood #instafood #foodporn #foodstagram #onthetable #foodiesg #igsg #sgfoodie #foodsg #foodpornsg #sgfoodporn #sgigfoodies #eatoutsg #food52 #exploresingaporeeats #yoursingapore #singaporeinsiders #whati8today #artofplating #feedfeed #lifeandthyme #onmyplate
Earlier this year, Proof and Company, the parent company to 28 HongKong Street (number 14 on Drinks International’s World’s 50 Best Bars list), debuted Crackerjack, a casual all-day restaurant and bar that offers up everything from top-notch coffees via Two Degrees North to excellent cocktails. There’s something for everyone, whether you’re in the mood for horchata pancakes, a glass of Friesling—frozen Riesling—or Crackerjack’s unique take on Fro-Zay, made with black tea, lemon and spiced pear. Pro tip: Next month, the team will open Junior, a tiny, secretive bar way in the back of Crackerjack.
Want to feel like you’re sipping martinis in The Great Gatsby? Try ATLAS, whose grandeur is nothing short of breathtaking. Last month, the gin shrine slid into the ground-floor atrium in Gotham City’s iconic Parkview Square building. Proof and Company’s Jason Williams served as a consultant on the project, helping to rework the stunning Art Deco space into a mecca for one of the most varied and expansive gin collections in the world. With more than 1,000 bottles stacked from floor to ceiling, juniper enthusiasts can expect the full range, from classic London dry-style gins to more modern interpretations from across the world.
Pack your passport—and an appetite—as we hit the world's hottest culinary destinations on and off the grid all month long. Now Boarding: your next trip to paradise.
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